Inspection on Mar 16, 2015 | Score: 89

Potable Water-Laundry Supply Lines

Water was consistently dripping from the relief vents on both reduced pressure assembly backflow prevention devices on the two potable water lines to the laundry room.

Other-Toilet Room by Print Shop

No paper towels or tissues were available for users to dry their hands and no other method to dry hands was provided. The toilet room was not equipped with a bare hands-free exit door and no paper towels were available to use to open the door upon exiting. A sign was posted in the toilet room advising users to use a paper towel to open the door upon exiting.

Potable Water-Potable Water Tank Maintenance

The final chlorine concentration was not documented before the potable water tanks were placed back into service after routine cleaning. The completed form for each potable water tank only had a box that was checked to show the chlorine value was below 5.0 ppm. All 8 potable water tanks were inspected and cleaned since December 2014.

Recreational Water Facilities-Fecal and Vomit Response Plan

A fecal accident in the Deck 18 Yacht Club port side jacuzzi was reported on 9 February. According to the record the accident was a 'floating' stool and the jacuzzi was in sea-to-sea mode. The record also showed the response followed the sea-to-sea mode protocol. Further investigation revealed all the jacuzzis were all fresh water and were always under recirculation. No documentation was available for the chlorine concentration and contact time for the recirculation system or for the backwash of the sand filter. According to staff, sea-to-sea mode meant the vessel was making way and were allowed to dump water, and recirculation meant the ship was in port and not allowed to dump water.

Recreational Water Facilities-Whirlpool Spa L

The water temperature of the open whirlpool spa was 107°F. The facility was immediately closed until the temperature reached 104°F.

Recreational Water Facilities-Children's Pool

A total of 10 water samples were taken between the inspector and crew in different locations at the children's pool. The inspector's results were 0.34 ppm, 1.43 ppm, 0.56 ppm, 0.61 ppm, and 0.27 ppm; the crew's results were 0.48 ppm, 0.90 ppm, 1.64 ppm, 1.24 ppm, and 0.70 ppm. The pool was open and in-use during the inspection but was immediately closed.

Recreational Water Facilities-Children's Pool

The recirculation drain on the port and starboard side of the children's pool was blocked with debris ranging from a plastic drink lid to plastic wrappers to leaves. When the debris was removed water started to flow at a normal rate.

Recreational Water Facilities-Shephard's Hook

All the shepherd's hooks at the RWFs were telescoping.

Recreational Water Facilities-Yacht Club

No flotation device was available for the yacht club pool that was 1.10 meters deep.

Recreational Water Facilities-Aft Pool (PA3)

The chlorine concentration of the pool was measured at 0.41 ppm, 0.29 ppm, 0.73 ppm, and 0.91 ppm by the inspector in different locations. The crew's test results were 1.00 ppm, 1.09 ppm, and 0.76 ppm. The pool was open at the time of the inspection and was immediately closed.

Recreational Water Facilities-Shock Halogenation

The analyzer probe for the each whirlpool spa was left in during the daily shock halogenation so the chart recorder showed the chlorine concentration above 10 ppm for 1 hour on most days. However, on the following days the chlorine concentration either did not reach 10 ppm at all or the concentration was not maintained for the complete hour: Jacuzzi I- 9 March, 2 March, 20 February, 4 February, 31 January, 25 January, 14 January; Jacuzzi J- 20 February, 15 February, 25 January; and Jacuzzi H and G- 15 February.

Recreational Water Facilities-Children's Pool Chart Record

The chlorine concentration was well above 5 ppm on 5 March from about 5:30PM-8:00PM. No notations were made on the chart recorder record to explain why the concentration was high or if the pool was closed.

Galley-Deck 14 - Calumet Grill

The previously cleaned grease pan slide had a grease film on the bottom of the grill.

Galley-Deck 14 - Calumet Grill Station

Old food crumbs were noted in the bottom right seam of the hot dog rolling cooker, below the rollers.

Galley-Deck 14 - Buffet General

Decorative pieces on the counter above the food displays were found to be moderately to heavily soiled with dust. Some of these elaborate decorative pieces were difficult to maintain clean. The wide shelving that the decorative pieces were placed on were still providing for the food below from these soiled pieces.

Dining Room-Deck 15 - Le Muse

Menu items such as Caesar salad and club sandwich that were fully-cooked had asterisks indicating that they could be undercooked.

Children Area-Deck 15 - Minnie?s and Junior?s Club

The mats in the outdoor play area Mushroom House were soiled in the area of the sewn seams.

Galley-Deck 6 - Main Galley - Serving Line

The bottom of the shelving on the starboard-end of the bain marie was soiled in a food splash area.

Galley-Deck 6 - Main Galley - Sauce Station

Old sticky food debris was noted in a previously cleaned tilting pan.

Dining Room-Deck 6 - Black Crab Restaurant (Upper)

Clean, wet glasses were found in Waiter Station 11 inverted on the steel shelf with water trapped inside. Three other waiter stations were checked and clean and dry glasses were found in them.

Galley-Deck 5 Galley - Dishwash

The left side hand soap dispenser had been removed at the two tap handwash station near the clean end of the dishwash area. This was corrected during the inspection.

Galley-Deck 5 Galley - Dishwash

The center ice maker of three on the bulkhead opposite the dishwash was in use and had black mold particles on the interior of the upper ice cuber deflector panel. Staff emptied the machine and cleaned and sanitized the upper ice making area during the inspection.

Galley-Deck 5 Galley - Dishwash

The in-use combination ice maker and crusher machine had an absorbent black insulation foam at the right side of the plastic lower panel (left side) which was wet and loose at the ice chute. This material was in direct contact with ice and water when it dropped into the lower bin.

Galley-Deck 5 Galley - Refrigeration Units

It was noted in both the undercounter and walk-in refrigerators that trays of potentially hazardous and ready-to-eat foods in pans and filling trays were marked with 7-day discard labels only on the plastic film surrounding the foods and not on the food containers. There were foods inside the pastry reach-in refrigerator with labels only on one tray inside, rather than on each tray, and the same in the walk-in refrigerator. These foods were all prepared at least 24 hours prior.

Galley-Deck 5 Galley - Hot Service Line

At the egg station there were 6 separate bowls formed of foil and each with potentially hazardous food on time control, but the labels were all on the counter and not on the pans of food. There were separate pans of pasteurized liquid eggs and pooled shell egg with labels fixed on the counter and not on the pan of food on time control.

Galley-Deck 5 Galley - Labels

For the cold potentially hazardous and ready-to-eat foods in reach-in and walk-in refrigerators in different food areas the managers of the food area advised that it was their policy to place 7-day discard labels for trolleys or compartments where the same food was present on only one tray or even on the plastic film covering the trolley rather than on each individual pan of food. These same managers also advised that it was policy to place 4 hour time control discard labels for potentially hazardous foods at the service line on the counter below or the overshelf rather than directly on the pan of food on time control.

Galley-Deck 5 Galley - Room Service Pantry

The artificial light level at the forward/starboard end of the beverage counter, beside and behind the forward toaster oven was 75-85 lux.

Galley-Deck 5 Galley - Room Service Pantry

All four of the interior ports where the juice concentrate bottles connected in the forward juice dispenser were heavily soiled with old orange juice solids. Staff stated that this machine was not used because the machine beside it was sufficient for the volume needed during service.

Galley-Deck 5 Galley - Room Service Pantry

For both juice machines on the beverage counter the drip tray covers below were in poor condition, due to the peeling away of the plastic exterior. This left an exposed metal underlayer which was corroding and resulted in an uneven surface to clean.

Galley-Deck 5 Galley - Pastry

There were 8 live fruit flies on the deckhead scattered throughout this area during active preparation. Staff later corrected this item.

Galley-Deck 5 Galley - Bakery

The power cable to the counter model bread slicer was draped on the counter and over the side of a pan of just sliced bread.

Galley-Deck 5 Galley - Bakery

Thirty live fruit flies were observed on the deckhead throughout the bakery during active food preparation. Staff destroyed the pests and cleaned and sanitized the entire area just after it was inspected.

Buffet-Staff Mess Buffet

A woven bread basket without a liner or napkin had rolls inside for crew/staff self-service.

Preparation Room-Provisions - Vegetable Preparation

Two very deep and large plastic bins filled with cut kale greens were in walk-in refrigerator #1114 with internal temperatures ranging from 42-48°F when measured. Other pans of the same greens which were half the depth had temperatures below 41°F.

Inspection on Nov 08, 2014 | Score: 97

Potable Water-Air Gaps

The list of air gaps did not include the mineralizer backwash drain lines and the water softener drain lines.

Recreational Water Facilities-Fecal and Vomit Accident Response Procedures

The fecal and vomit accident response procedures stated 500 ppm chlorine for at least 30 minutes should be used when disinfecting the facility. However, the checklist stated 100-500 ppm chlorine. No test strips were available to measure more than 200 ppm chlorine solution.

Buffet-Beverage Stations

The light intensity was less than 220 lux at the self-service beverage stations.

Buffet-Starboard Deli Station

The faucet of the handwash station at the entrance was not working. A working handwash station was within 8 meters.

Buffet-Starboard Deli Station

The light intensity was less than 220 lux over the deli slicer.

Buffet-

A number of trays and baskets at several buffet lines did not have serving utensils. Staff stated that they were washing the serving utensils at that time and did not have enough serving utensils to put on the lines while the others were being cleaned. Staff corrected the issue by finding more serving utensils from another part of the ship and putting them on the buffet lines.

Buffet-Starboard Bakery Corner

A small fly was over baskets of bread.

Galley-Port and Starboard Sculleries

Heavy condensation was collecting inside the canopies and adjacent bulkheads and deckheads, over clean and soiled areas. The condensation was dripping on the conveyors, machines, and adjacent areas. However, no clean items were seen being impacted.

Galley-Port and Starboard Sculleries

Water from condensation was dripping from inside and outside the canopies and was pooling on the decks.

Galley-Port Scullery

Inside the in-use flight-type dishwash machine, one of the upper arm final rinse spray nozzles was clogged.

Galley-Port Scullery

The multi-faucet handwash station was blocked by two trolleys. This was corrected.

Galley-Le Muse

The shelves of the upright refrigerator for bottled water were made of raw wood, making cleaning difficult. Some of the wood shelves were also wet.

Galley-Le Muse

The lowest two shelves of the upright refrigerator for bottled water were soiled with a white material that appeared to be mold.

Galley-Le Muse

On the hot cook top, a large pot of milk had a temperature of 120°F. The milk was on temperature control.

Bar-Concierge Lounge

The panel above the espresso machine had two large cracks, making cleaning difficult.

Galley-Sports Bar

At the entrance of the galley, the faucet of the handwash station was continuously leaking.

Galley-Deck 6 - Cleaning Locker

The handwash station was blocked by a pallet full of bins and containers. This was corrected.

Galley-Deck 6 - Office 1276

Cases of hot dog carton boxes were stored directly on the deck.

Galley-Deck 6 - Aft Scullery

Heavy condensation was collecting inside the canopies and adjacent bulkheads and deckheads, over clean and soiled areas. The condensation was dripping on the conveyors, machines, and adjacent areas. However, no clean items were seen being impacted.

Galley-Deck 6 - Forward Scullery

The in-use flight-type dishwash machine had a malfunctioning valve that made the wash water to be around 193°F. The valve was replaced and the new valve made the machine to have wash temperatures close to 160°F per the manufacturer's specifications.

Galley-Deck 6 - Pantry

A food employee cutting bread had his mustache uncovered. Later he was provided a face mask.

Children Area-Toilet Room

The handwash station was higher than 560 millimeters (22 inches) and the child-size toilet was higher than 280 millimeters (11 inches). No step stools were provided.

Integrated Pest Management-

It was difficult to determine if incoming supplies were inspected for pests. According to the pest management technicians, they only inspected and treated the wooden pallets. Supplies on the wooden and plastic pallets were inspected by another department. The records were not clear if the supplies themselves were inspected for pests.

Integrated Pest Management-Mooring Lines

Most of the rat guards did not protect the entry of pests. They had large openings or did not completely surround the mooring lines.

Potable Water-Representative Samples

Representative microbiological water samples were taken repetitively from the same area of the ship in two of the last four months of records examined rather than from different areas of the ship. These duplicative areas included the crew bar, vegetable preparation and an upper deck bar.

Galley-Hot Galley

Old grease residue was found on the bottom of two grills where the grease catch pans were installed.

Galley-Cold Galley

Sediment was in the recirculating water bath in the ice making unit of the ice machine.

Provisions-Fruit / Vegetable Walk-in Cooler

A glass vase with fresh flowers and a clear plastic box with a white carnation were found in a box with fresh turnips on a shelf in the back right corner of the store room. The turnips in the box were discarded.

Provisions-Bottle Stores

More than 10 bottles of wine were found stored directly on the deck in two locations in this storeroom.

Provisions-Frozen Stores

A sheet of ice was on the deck under both of the evaporators in frozen vegetable walk-in freezer #325. A line of ice was found on the deck in the frozen fish walk-in freezer #246 in the space between the evaporator and the adjacent bulkhead. An accumulation of ice was also on the deck below a leak from a frame of the deckhead hatch frame in this same walk-in freezer. No food was impacted by these leaks.

Dining Room-Deck 5 - The Black Crab Restaurant

On the lunch menu, the smoked salmon dish did not have an asterisk to indicate that it was a product not fully cooked. The Caesar salad was marked with the asterisk, but the dish did not contain any raw or undercooked ingredients.

Galley-Deck 5 - Potwash

A constant drip from an unknown source from the deckhead was near the handwash sink between the clean utensil exit door and the clean storage area. The drip was falling direct to the deck and did not contaminate any clean utensils.

Inspection on Aug 27, 2014 | Score: 96

Medical-Crew Member Reporting and Isolation

On 5 August, a Bartender had an onset of acute gastroenteritis (AGE) symptoms at 12:00, but he did not report to the medical center until 17:50. The crew member experienced five episodes of diarrhea and he was listed as a non-reportable case although he had no underlying illnesses. He was placed in medical isolation for only 24 hours. According to his time card, he worked from 12:00-14:00 on 5 August.

Buffet-Calumet Buffet- Consumer Advisory

The marinated herring on the self-service buffet was cold smoked and served raw. A general consumer advisory was posted at the entrance of the buffet line but no advisory specifically for the marinated herring was posted at the display station.

Galley-Discard Time Labeling

A total of 4 trays and hotel pans of potentially hazardous foods (cut melons) stored in the pass through refrigerators were not labeled with a discard time. The pass through refrigerators were labeled as time control units and listed on the time control plan and the operation was open for longer than 4 hours.

Galley-Starboard Warewashing

Excessive condensation was accumulating on the deckhead and hood above the in-use mechanical dishwash machine. No water was observed dripping on the clean equipment exiting the dishwash machine. Condensation was also accumulating on the air supply vents on the deckhead between the dishwash machine and glasswash machine and was observed dripping onto the deck below.

Galley-Cucina Pizzeria- Coffee Station

Empty and half-empty coffee dispensers were stored on the same counter as the coffee machines and with clean coffee dispensers. Staff stated these coffee dispensers were used in the lido and returned to this counter as a holding area before they are taken to warewashing for cleaning and sanitizing. The storage arrangement made it difficult to determine which coffee dispensers were soiled and which were clean.

Buffet-Midship Portside Beverage Station

Two slotted fasteners were in the top right and left corners of the ice cuber inside the ice machine.

Buffet-Lido Midship Portside Beverage Station

The light bulb above the ice chute and water dispenser inside the ice and water machine was not covered or shatter resistant. The ship had a total of six of this type of ice machine.

Buffet-Lido Portside Locker 2234

Several boxes of food equipment were stored on the deck.

Galley-Potwash

Several soiled pots and pans were stored with clean equipment on the clean storage rack adjacent to the mechanical pot wash machine. All items were removed and sent to be rewashed.

Galley-Potwash

An employee hung his apron on the clean storage rack adjacent to the mechanical pot wash where it was in contact with clean hotel pan. The hotel pan was sent to be rewashed.

Galley-Galaxy Restaurant

The undercounter hot cabinet 165211B was listed on the posted time control plan as a time control unit but was not labeled on the physical unit. This was corrected.

Dining Room-Le Muse Storage Locker 1976

The shelving units used to storage several types of beverages was made with galvanized metal. The galvanized metal had several hard to reach and clean spaces and also showed signs of rust.

Galley-Eataly Steakhouse- Show Galley

The technical compartments under the flat and grooved grills had a wood paneling exterior installed on the stainless steel panels. The backside of the paneling had exposed wood that was difficult to clean.

Galley-Eataly Steakhouse- Show Galley

The red deli slicer had several slotted fasteners on the food contact surface and in food splash zones.

Galley-Deck 6 Hot Galley

The bain maries were producing an excessive amount of steam that was accumulating on the deckhead above the bain maries and around the air supply vents on the deckhead in front of the bain maries. No condensation was observed dripping on food in the bain maries but water was dripping from the air supply vents on the deck below.

Galley-Deck 6 Pastry

The undercounter refrigerator 067546A was listed on the posted time control plan as a time control unit but was not labeled on the physical unit.

Galley-Aft Warewashing

Clean equipment was stored on the deck in linen locker 1339.

Galley-Deck 6

There were loose cloth fibers protruding from the edges of the in-use woven dough sheeter belt located near the hot section. A similar violation was noted in the previous inspection report.

Integrated Pest Management-Mooring Lines

As the inspection team was boarding the ship, it was observed that only one of the mooring lines had a rat guard on the line. At least two forward lines and one aft line did not have the rat guard mounted. The staff explained that the normal ship's procedure is to add the rat guards later which would not be an effective timing for control.

Potable Water-Far-Point Halogen Analyzer and Recorder

The chart recording the free halogen residual on the day of the inspection was mounted to show a time that was 20 minutes ahead of the actual time.

Potable Water-Potable Water Tank Maintenance

The ship had documentation from the paint manufacturer that the potable water tank coating complied with NSF-61 Potable Water Contact standards with accompanying application and curing time instructions. It did not have the independent certification organization's certificate aboard.

Recreational Water Facilities-Safety Equipment

The shepherd's hook for swimming pool #PA 2 was found in an adjacent empty decorative fountain and not on its visible mounting bracket. It was returned to the bracket before the inspection team left the area.

Housekeeping-Outbreak Prevention and Response Plan

The ship's Outbreak Prevention and Response Plan (OPRP) did not include the example notice to future passengers of an elevation on the previous cruise. The plan did have a clear plan for triggers to increase the response, but not in how to return to normal operations.

Recreational Water Facilities-Halogen Residual

The free chlorine residual was initially measured at 9.34 PPM and 7.32 PPM by the inspector in an open swimming pool # PA 1. The ship's test kit showed the level at the same time to be >10 PPM. The engine control room's reading of this residual was 3.42 PPM, concurrently. A recheck of the pool on the other side showed the halogen to be 5.0 PPM. The pool was closed for retesting to ensure the level was stabilized. Staff thought the momentary excursion may be related to the recirculation system including the chlorine monitoring and injection to be in the engine room approximately 15 decks below. The records of the four-hour manual test taken at pool side did not show these high values during the many months reviewed.

Recreational Water Facilities-Halogen Monitoring System

The spa halogen level chart recording was 0.4 PPM higher than the analyzer reading for spa C in the mechanical room.

Medical-Electronic Acute Gastroenteritis (AGE) Reports

The electronic AGE reports were submitted on the sea day prior to arriving in Stirrup Cay, Bahamas when sailing at the end of the voyage into Miami, Florida. Although the reports were made 24-36 hours prior to arrival into the U.S. port, the report was made prior to the foreign port. Often the number of AGE reportable cases for passengers and crew members differed from what was submitted on the electronic reports and what was written on the AGE surveillance logs. Medical staff stated they reported the numbers of people entering the U.S. port at that time. Instead they should have reported the highest number of passengers and crew members during the cruise, since these were the ones in the exposed cohort.

Medical-Crew Member Reporting and Isolation

On 5 August, a Bartender had an onset of acute gastroenteritis (AGE) symptoms at 12:00, but he did not report to the medical center until 17:50. The crew member experienced five episodes of diarrhea and he was listed as a non-reportable case although he had no underlying illnesses. He was placed in medical isolation for only 24 hours. According to his time card, he worked from 12:00-14:00 on 5 August. It was discussed that crew members were not receiving adequate training for AGE, to include signs/symptoms and when to report to the medical center.

Medical-AGE Surveillance Log

Some of the AGE surveillance logs indicated a symptomatic person was a non-reportable AGE case, despite their symptoms meeting the definition of a reportable AGE case. For example, a Bartender had five episodes of diarrhea, had no underlying illness, and was listed as a non-reportable case; and a Third Photographer experienced four episodes of diarrhea, had no underlying illness, and was listed as a non-reportable case.

Medical-Close Contact Follow-Up

Close contacts of an AGE symptomatic crew member did not receive an initial medical interview and were not followed up for 48 hours.

Medical-AGE Surveillance Log

A bar waiter who was given anti-diarrheal medication was not listed on the AGE surveillance log. According to another medical record, he reported to the medical center on 31 July at 11:00, but his illness onset date and time could not be determined. He was released from medical isolation on 1 August at 16:00.

Medical-

Medical staff were not routinely applying the requirements of the VSP Operations Manual section 4.0. For example: (1) according to medical staff all reportable AGE crew members were released from medical isolation after 24 hours if they were not experiencing additional symptoms regardless if the crew member was a food worker or not; (2) the initial, 24- and 48-hour interviews of an AGE symptomatic crew members close contacts was not conducted or documented; and (3) medical staff were using the 2005 VSP Operations Manual definition for AGE, stating a case was someone who experienced vomiting and diarrhea, and were not taking into consideration diarrhea that was above normal for the individual.

Galley-Potwash Area

Approximately two meters from the clean landing of the in-use potwash machine, brooms and mops were hung on the bulkhead and cleaning chemicals were stored on the lower shelf. These items were not stored in a designated cleaning locker.

Buffet-Crew Mess

At the beverage station, inside the left juice machine the dispensing ports were soiled with old food debris. This machine was posted 'not in use' since the morning of the inspection. Inside the right juice machine the dispensing ports were soiled. At 11:45, staff stated this machine was last used for breakfast that day.

Galley-Deck 5 - Room Service

Many previously cleaned coffee carafes were stored wet inside the undercounter cabinet across from the office.

Galley-Deck 5 - Pastry

Across from the dough sheeter, the utility sink faucet was continuously leaking.

Galley-Deck 5 - Bakery

Two trolleys of bakery items were stored near the proofing ovens with the top items not protected. This was immediately corrected.

Galley-Deck 5 - Between Garde Manger and Butcher

A previously cleaned pasta machine had some food residue inside the two square chambers.

Galley-Deck 5 - Soup Station

The soup kettles were in use with their lids open. Condensation was beginning to form on the deckhead above the far right soup kettle. No condensation was observed dripping onto exposed food. Also, near the far right soup kettle, excess condensation was on the air conditioning vent. Condensation was observed dripping onto the deck and on the preparation counter. No food or clean items were on the preparation counter.

Inspection on Jan 04, 2014 | Score: 94

Medical-Crew Isolation

A food worker had an onset of four episodes of diarrhea on 22 December at 1600. Their last symptom was on 22 December at 1800, but this individual was released from isolation on 23 December at 2100. According to their work record, this individual did not work during the required isolation period.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

There was no data in the case identification number column for three passengers with reportable AGE on the AGE log during the cruise from 30 November to 7 December.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

There were no duties and responsibilities indicated in the OPRP. This information was only included in a separate and unrelated document. This was corrected during the inspection. Also, the details of the norovirus cleaning procedures used as part of the OPRP indicated that the AGE cabins and public areas were to be disinfected with 200 PPM chlorine solution or a chemical approved from the company. Finally, the OPRP described that the cleaning and disinfection should be done continuously when 2% of both the passengers and crew had AGE symptoms.

Housekeeping-Deck 7 Forward Starboard Women's Public Toilet Room

There was no sign advising users to use a paper towel or tissue to exit the large toilet stall that also had a handwashing sink.

Buffet-Crew Mess

The lids on two containers of bread on the self-service salad station were not self-closing and the containers were not protected by the sneeze shield.

Buffet-Crew Mess

The light intensity was less than 110 lux between most of the counter-mounted equipment on the beverage station.

Galley-Warewashing

There were six clean long white baking dishes that were nested and wet with heavy dripping water on the clean storage rack.

Galley-Scullery

There was excess condensation on the deckhead from the middle of the in-use conveyor warewash machine to the clean area behind the clean section of the warewash machine and adjacent to this entire area. There was excess steam accumulating around the clean area of the warewash machine. Condensation was dripping from the deckhead onto four stacks of clean plates stored on the clean counter and on the clean trolley next to the clean side of the warewash machine.

Galley-Scullery

Condensation was dripping from the deckhead onto four stacks of clean plates stored on the clean counter and on the clean trolley next to the clean side of the warewash machine. The plates were cleaned and sanitized.

Galley-Scullery

Two stacks of clean plates were put on the clean counter behind the clean section of the warewash machine by the person in charge of this area. The plates were placed directly under the deckhead that had excess condensation. No water was seen dripping onto the plates. A worker was then seen standing on the clean counter with their shoes on and wiping off the condensation from the deckhead with a towel.

Galley-Scullery

Two stacks of clean plates were put on the clean counter behind the clean section of the warewash machine by the person in charge of this area. The plates were placed directly under the deckhead that had excess condensation. No water was seen dripping onto the plates. A worker was then seen standing on the clean counter with their shoes on and wiping off the condensation from the deckhead with a towel.

Galley-Warewashing

The data plate for the conveyor warewash machine was difficult to read and was in an inaccessible location.

Galley-Warewashing

There was excess condensation on the deckhead and it was dripping onto the top of the in-use conveyor warewash machine and along the top of the final rinse curtain. No condensation was seen dripping onto the dishes in the machine while in operation.

Medical-Specimen Collection Containers

There were more than 10 specimen collection containers in the medical center, but it was unknown if the red lids of the containers were able to be properly sealed if shipped to a lab for analysis. When tested by the inspector and staff, the lids did not appear to close all the way and did not create a seal.

Buffet-Petty Officer and Officer Mess

The time control plans were not posted at these outlets where time control was used. A time control plan for these areas was only posted in the crew galley.

Provisions-Records

Fresh oysters were served raw beginning on 28 December, but the shell stock tags for the containers of oysters served on 28 and 29 December were no longer onboard. The shellstock tags were available for the containers of oysters served raw beginning on 30 December.

Buffet-Calumet

The food-contact surfaces of a number of previously cleaned and out for service bowls and plates were soiled with food remnants.

Galley-Pot Wash

The food-contact surfaces of a number of previously cleaned and stored bowls, plates, pots, and pans were soiled with food remnants and oily residues.

Galley-Galaxy Restaurant

The previously cleaned food slicer had a build-up of food residue under the slicer's back plate next to the exit path of the food from the slicer blade.

Galley-Galaxy Restaurant

Several pots and pans were stored stacked and wet inside the upright refrigerator.

Galley-Le Muse Restaurant

The in-use cutting board was heavily scratched and scored, making it difficult to clean.

Food Service General-Rancilio Espresso Machines

There were slotted fasteners in the food-splash zones above each of the milk steamers for this type of machine. These espresso machines were in several of the food areas.

Galley-La Cantina de Bacco

The bulkhead edges at the entrance door to the galley were heavily chipped and scored, making the area difficult to clean.

Galley-La Cantina de Bacco

The previously cleaned food slicer had a slight build-up of food residue under the slicer's back plate next to the exit path of the food from the slicer blade.

Galley-Deck 6

There were loose and protruding cloth fibers from the edges of the in-use woven dough sheeter belt located near the hot section.

Galley-Deck 6 Hot Section

A food employee in the active hot section had a protruding mustache and was not wearing a hair restraint.

Potable Water-AC Room - FD 16210

The potable water line to the hose bib was not striped to indicate potable water. This was corrected.

Galley-Deck 5 Hot Galley

The panel on the bottom underside of deep fat fryer 057585C had missing fasteners and was loose. This was corrected.

Galley-Deck 5 Bakery

There was a leak from the faucet of the handwash station across from the rotating ovens.